Refresh Health with Rhubarb

May 3rd, 2010

With toxic leaves and a tart tang, the rhubarb stalk is not your typical spring vegetable. In fact, it’s an acquired taste, rarely eaten raw. And its puckering propensity is part of its healthful charm.

Rhubarb’s sour taste can be tamed when cooked with sugar, cinnamon, nutmeg and lemon. This "rhubarbsauce’ can be eaten and stored like applesauce. Try it as a condiment on your next potato pancake. Rhubarb is also well balanced by the similarly in-season strawberry. We strongly recommend our Strawberry Rhubarb Fool.